ST. LOUIS – AB Mauri, a global supplier of yeast and bakery ingredients, now offers a line of organic dough-strengthening and extended shelf life systems.
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| Mark Prendergast, president of AB Mauri North America |
“We developed organic options to meet the needs and preferences of many of our clients and their consumers,” said Mark Prendergast, president of St. Louis-based AB Mauri North America. “The functionality of these products is the same. However, this new certification answers both customer and consumer demand for organic product.”
The AB Mauri Bakery Ingredients Wilsonville plant in Portland, Ore., will make the organic products. The plant follows cleaning, production and storage guidelines to ensure the finished organic goods comply with all the organic certification requirements of Quality Assurance International, San Diego.
AB Mauri dough strengtheners and softeners that have received organic certification and are recognized as organic in the United States and Canada include:
•ICS 34-0 – An enzyme-based oxidant system for strength and tolerance in bread, buns and rolls. It contains ascorbic acid.
•ICS 36-0 – An enzyme-based oxidant system for strength and tolerance in bread, buns and rolls. It contains organic acerola cherry powder.
•ICS 37-0 – An enzyme-based oxidant system for maximum strength and tolerance in bread, buns and rolls. It is ideal for bread with high grain or seed use. It contains ascorbic acid.
•Softase 701-0 – An enzyme-based extended shelf life system for bread, buns and rolls. It is ideal for products requiring a soft, resilient crumb.
•Softase 704-0 – An enzyme-based extended shelf life system for yeast-raised products with low finished moisture. It is ideal for products requiring a moist, soft crumb.
•Fermentase WM 200-0 – An enzyme-based dough-conditioning system for water management. It reduces water absorption in cracker and bread dough, and it is ideal for croutons.
